Like most of you, I have at least one tradition from each holiday that has a really special place in my memory and my heart. Easter is no exception.
I loved getting my new Easter dress. I was egg-cited (sorry, I couldn’t resist) about the neighborhood egg hunt and the Easter Bunny. I even enjoyed all of us putting our candy together and then dividing it equally amongst ourselves. But there was one thing I looked forward to more than anything year after year –
“The” Chocolate Covered Peanut Butter Egg!
No matter what, I knew this heavenly thing would be sitting next to my Easter basket waiting for me to awake on Easter morning. The best part was that each of us had our very own egg. That’s right, I didn’t have to share, and boy, I was happy about that!
It didn’t actually have “The” as part of the title way back then, but my memory added it long ago when my kids were little as a way to emphasize the importance of this recipe to my mom. Of course, we did the Easter Bunny thing, the big family dinner, and the huge egg hunts. But you see, THIS delectable egg was the Easter tradition I couldn’t wait to pass on to my kids.
Our kids are now grown and out on their own, but that won’t stop the tradition of the Chocolate Covered Peanut Butter Egg around our house. You can bet I will still make these this Easter!
1 lb. (3-1/2 c.) Powdered Sugar
1 c. Peanut Butter (creamy or chunky)
1/4 c. Butter softened
1 Tbsp. Milk (extra, if needed, 1 tsp. at a time)
8 oz. Chocolate, chips or candy bark/coating (dark, milk, white)
1 Tbsp. Shortening
Food Color, Icing or Royal Icing (different colors) – all optional
Baking Sheet, covered with Wax Paper
Small Mixing Bowl
Electric Hand Mixer (Potato Masher, Pastry Cutter, Forks, etc.)
Measuring Cups and Spoons
Chocolate Dipping tool or you could also use 2 Skewers (Chop Sticks, Fondue Forks, etc.)
Medium Glass Dish
Cooling Rack – optional
To get started, we’ll gather the necessary ingredients and prepare the delicious center of the Chocolate Covered Peanut Butter Egg.
In a small mixing bowl, combine powdered sugar, peanut butter, butter and milk (adding more as needed, 1 teaspoon at a time) until it resembles crumbly graham crackers. The mixture should form a dough when lightly pressed.
Shape the peanut butter confection mixture into two 1/2 lb. eggs (or make smaller ones) and place on a wax paper covered baking sheet. Freeze at least 1 hour.
After eggs are frozen, combine chocolate and shortening in the medium glass dish. Microwave on high 45 seconds, stirring after time. Continue to heat the chocolate at 20-second intervals, as needed, to completely melt chocolate, stirring well after each heat cycle.
Using the two skewers, dip and roll each egg in the melted chocolate, or you can “paint” the chocolate on the egg using the back of a spoon.
Work quickly – the frozen egg will cause the chocolate to harden almost immediately.
Place egg on a cooling rack over wax paper covered baking sheet until chocolate dries.
Once it dries, re-dip the eggs in the remaining chocolate (reheating first if necessary) pour the remaining chocolate over the top and spread quickly over the egg. Allow eggs to dry completely on the wire rack.
Decorate the eggs using edible items such as food color, icing, and royal icing.